Combine the first measure of melted butter, flour, brown
sugar and coconut.

Press into a lined tin (26-39cm) and bake at 170degC for
15min or until lightly browned.

Gently melt condensed milk, golden syrup and second measure
of butter. Stir through the hazelnuts and pour over the base.
Bake at 180degC for 15-20 minutes until lightly brown.

When cool, top with melted chocolate. Leave to set, then cut
into slices.

Requested by Chloe Rosenberg, of Dunedin.

Sam Kerr at Rhubarb, in Roslyn, has supplied this recipe.

• If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email odt.features@odt.co.nz, including
your name, address and a daytime telephone number, and we
will request it.